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Chickpea Beer Snacks

Ingredients:

450g Pangkarra Australian Chickpeas
Oil for deep frying* (at least 2 litres)
3 tbs cumin powder
2 tbs sweet paprika
4 tbs salt
 
Method:
Drain chickpeas thoroughly. Place on paper towel and leave to drain excess liquid for a further 10 minutes. Mix cumin, paprika and salt in a large bowl and set aside. Preheat 1 litre of oil in a deep pot to 180 degrees. If you find your oil is not deep enough to completely cover a chickpea, add more oil.  Separate chickpeas into four even piles, these will be your cooking groups. Once oil is at 180 degrees celsius, slowly lower one pile of chickpeas into the pot using a slotted spoon to avoid dropping the chickpeas and splashing.  Cooking time can vary, but should take up to 3 – 5 minutes. Chickpeas are ready once the bubbling oil has reduced and the chickpeas have changed a darker colour. Remove chickpeas using a slotted spoon and drain on paper towel. Continue the process with remaining chickpeas. Once drained, toss through spices and serve.
 
Serves 4-6 people.
 
Recipe by: Chef By Trade.
 
* You can use various oils to deep fry, we have used canola but vegetable or cottonseed is also fine.
 
For best results, warm in an oven for 2 minutes before serving and accompany with an ic cold beer or chilled wine.